• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.20-23
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• 1999

This study was conducted to investigate the content and composition of tea catechins at different plucking time and different position of tea leaves. The bud and first leaf, second leaf, third leaf, and fourth leaf were collected on May, July, and August. The catechin content was highest in leaves picked on August among those collected from different months. When compared with the different part of tea leaves, the bud and the first tea leaf contained the highest catechin, and the fourth left contained the lowest catechin. Analysis of catechin composition in the tea leaves, showed that epigallocatechin gallate was the highest, and the other contents were following order: epicatechin gallate, epicatechin, epigallocatechin.

• Journal of the Korean Society of Clothing and Textiles
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• v.43 no.2
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• pp.288-296
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• 2019

This study examined the proper dyeing conditions, color fastness and functionality for wool fabrics dyed with Chamaecyparis obtusa leaf extract. FT-IR and UV-Vis spectrum analysis showed that tannin and flavonoids were contained in the extracted colorant. The dyeing of wool fabrics using Chamaecyparis obtusa leaf was good without pretreatment or mordant treatment. Optimal dyeing conditions for wool fabrics were a colorant concentration of 70%(v/v), dyeing temperature of $100^{\circ}C$, dyeing time of 100 minutes and dyebath pH of 5.8. Color fastness of dyed wool fabrics to washing, rubbing, perspiration was good, whereas light was grade 3. The UV protection rate and deodorization rate of wool fabrics dyed with Chamaecyparis obtusa leaf improved. Reduction rate of Staphylococcus aureus/Klebsiella pneumoniae were excellent at 99.9%. Therefore, it was confirmed that Chamaecyparis obtusa leaf can be used as environ-mentally friendly natural dye.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.286-296
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• 2010

The purpose of this study is to develop fresh pasta added with mulberry leaf powder as functional fresh pasta. Through previous research, the mixture of 40% of flour and 60% of rice powder was optimum for making noodles with mulberry leaf powder. Making fresh pasta with 40% of wheat flour, 60% of rice powder (optimum moo for making noodles) and mulberry leaf powder(0.5% 1.0% 1.5% 2.0%) was done, followed by the mechanical test(moisture content, color value, texture, tension) and the sensory analysis(quantitative descriptive analysis, preference test). Moisture contents of raw pasta and cooked pasta were the highest in control; scores for moisture contents of cooked pasta were higher than those of raw pasta. The result indicated that the more mulberry leaf powder was, the lower L-value and a-value were in raw pasta and cooked pasta. While the b-vale(yellowness) of raw pasta was the highest in control(9.81), 1.0% of mulberry powder addition sample was the highest in cooked pasta. For hardness, the 2.0% of mulberry leaf powder addition sample has high scores, and adhesiveness and chewiness were no significant difference. The 0.5% of mulberry leaf powder addition sample was the longest in tension distance, which was resulted from the lack of water contents in mulberry leaf powder. In cooked pasta, tension distance had no significant difference between the samples, and force showed the highest score in control. The quantitative descriptive analysis showed that color intensity, savory taste, bitterness were the highest in the 2.0% of mulberry leaf powder addition sample. Gloss and chewiness were no significant difference between the samples. Grassy flavor, savory flavor, bitterness and grainess were intense as mulberry leaf powder was added The preference test showed that MRP 1.5 containing 1.5% of mulberry leaf powder was the most preferable for color, texture and overall quality. In conclusion, 40% of wheat flour, 60% of rice powder and 1.5% of mulberry leaf powder made the best formula of fresh pasta with mulberry leaves.

• Korean Journal of Plant Resources
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• v.11 no.2
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• pp.210-216
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• 1998

Taxonomic studies in external morphology, principal component analysis and cluster analysis were conducted to understand the intraspecific relationship among three habitats (Jirisan, Odaesan and Ulleungdo) of allium voctorialis var. platyphyllum. External morphology such as bulb color, leaf blade length and width, petiole length, total leaf length, peduncle length, perianth lobe length and width, length of anther and filament were useful characters for identification of poplations in three habitats. The results obtained based on the principal component (Pc) analysis of treated 72 OTUs(included outgroup) were divided into three groups by the PC 1 ,2,3 and the sums of contributions for the total variance were 84.1%(PC1 51.0%, PC2 24.9% and PC3 8.2%, respectively). In cluster analysis by the UPGMA and Ward's methods , there was similarities in the compostion of clustered taxa, and only Ulleungdo population was distinctly identified from population of other two habitats.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.601-607
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• 2003

This study was attempted to investigate the physicochemical changes during soybean-leaf water kimchis fermentation by adding wheat flour in cooking water. Soybean-leaf water kimchis with five different levels of wheat flour in cooking water(0%;A, 5%;B 10%;c, 15%;D, 20%;E) were tested for rhological parameters, fine structural changes, sensory evaluations and chemical analysis. The composition of the soybean-leaf was moisture (80.9%), protein(6.8%), fat(0.6%), ash(2.1%) and alkalinity (+14.9). The amount of reducing sugars of sample A and other samples were 0.75% and 1.08∼1.4% in the initial fermentation stage, but decreased to 0.3 and 0.43∼0.50% in the later fermentation stage, respectively. The pH of sample A decreased from 5.17 to 4.72 during the initial fermentation. On sample B, C, D and E, pH's decreased rapidly during the initial fermentation, but they did not change much in the later fermentation stage. The pectin contents of all samples decreased during 2nd and 4th day of fermentation, then the change was slow. The amount of hemicellulose. cellulose and lignin in terms of the DNF and ADF were varied from 4 to 33%, but the contents of them did not greatly changed during the fermentation. The sensory evaluation showed that both B and C samples had the good score in sweety taste, roasted nutty taste, and the ease of swallowing measured as chewiness. From these results, the optimum soybean-leaf water kimchis can be prepared when 200g soybean-leaf, 1000$m\ell$ water, 15g garlic, 3% red pepper powder and 5 ∼0% wheat flour were fermented at 20$^{\circ}C$ for 2 days.

• Journal of Life Science
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• v.8 no.5
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• pp.492-496
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• 1998

Intact measurement of leaf water content was attempted using the transmission of beta radiation. Prior to the experiments, two tested plants, rice and soybean, were grown in 1/5000a wagner pot. The moisure ratio of plant leaves were measured with the beta radiation transmission method using a G-M detector and $^{99}$ Tc as the beta ray sou-rce. Beta radiation transmission showed a tendancy to increase with the passage of time after leaf cutting. However, it showed a tendancy to decrease with water supply for the lack of water. A positive correlation was found between the leaf water content and beta radiation transmission. The mutiple regression analysis about leaf water content was obtained that the coefficient of partial regression for beta radiation transmission was much higher(rice; -0.863, soybean; -0.904) than that for specific leaf area(rice; 0.007, soybean: 0.004).

• Journal of the Korean Society of Tobacco Science
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• v.7 no.2
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• pp.99-109
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• 1985

The present studies were carried out to obtain some basic informations of the breeding of tobacco varieties. Genetically divergent 8 varieties, 3 flue-cured, 2 burley and 3 sun-cured tobaccos, were used in half diallel cross. In order to analyze the heterosis, combining abilities, modes of inheritance and correlations for some agronomic and chemical characters, 8 parents and 28 $F_1$ were tested. The results obtained were summarized as follows: The percentages of heterosis for stem diameter, internode length and total sugar content in $F_1$ hybrid were 3.6%, 3.1% and 10.6%, whereas these for days to flower, total alkaloids and leaves per plant were -6.3%, -6.9% and -5.0%, respectively. Yield had significant positive genotypic correlations with plant height, days to flower and leaf length, but negative with internode length and total sugar content. It also had significant prositive phenotypic correlations with plant height, days to flower, leaves per plant, leaf length, leaf width and leaf shape index (Leaf length/leaf width). General (GCA) and specific combining abilities (SCA) for all characters of $F_1$ hybrid were significant. The effects of GCA were positive on yield, plant height, stem diameter, leaves per plant and days to flower of Burley 21. And those were positive on yield, leaf shape index and plant height, but negative on leaves per plant and total nitrogen of Hicks. The effects of SCA for yield and leaves per plant were greater than those of others on the combinations of Coker 139 and Burley type, respectively.

• Plant Resources
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• v.8 no.3
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• pp.235-243
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• 2005

The purpose of this research is to establish basic database on Cornus kousa by way of investigation, analysis and comparison of characteristics of leaf and flower, then fostering good cultivar on each morphological characteristics - leaf length, leaf width, petiole length, left lateral vein, right lateral vein. Leaf length and leaf width in Mt. Jiri shows big tendency which is 83.5 mm, 52.4 mm each in comparison with the whole mean of 72.5 mm, 41.2 mm, whereas populations of Suwon and Mt. Halla has leaf length of 66.0 mm, 65.7 mm - 9.8%, 10.4% lower value in comparison with seven mean population; leaf width is 38.4 mm, 35.3 mm - 7.3%, 16.7% lower than whole mean and shows lowest tendency among seven selected populations. Long width of flower and short width of flower in Boeun shows big tendency which is 99.9mm, 96.5 mm each in comparison with the whole mean of 76.0 mm, 73.6 mm, whereas populations of Mt. Halla has 50.1 mm, 48.2 mm which shows lowest tendency. On petal length, petal width and length of flower petiole, Boeun populations have bigger and Mt. Halla shows little tendency. The measurement result of flower colors on each population by using Spectrum Color Mater shows followings: populations of Mt. Duckyoo and Mt. Halla shows lower lightness than any other populations, but wholly shows higher lightness which is refers brightness in seven selected populations. Thus it shows peculiarities of white flower color.

• Journal of Life Science
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• v.10 no.1
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• pp.68-73
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• 2000

In order to develop new materials for the functional food, the components of safflower(Carthamus tinctorius L.) sprout was studied. Chemical composition, minerals, amino acids, and fatty acids of the leaf and the stem parts of 2 weeks grown safflower sprout were analyzed. The chemical composition of safflower spout was 12.7% (w/w) moisture, 28.5% crude protein, 10.1% crude fat, and 5.3% crude ash. Mineral contents of the leaf part were P 49%, K 22%, Mg 15%, Ca 10% whereas these of the stem part were K 51%, P 27%, S 10%, Ca 7%, Mg 4%. Other mineral contents were less than 2% in both parts. Especially, Pt was 0.18 ppb and 0.17 ppb in the leaf and the stem parts, respectively. The composition of the amino acid were approximately as follow, the major amino acid in the leaf and the stem were aspartic acid and glutamic acid, the contents of these were 10.7mg/g, 10mg/g in the leaf, 11.3 mg/g, 8.4 mg/g in the stem, respectively. The major fatty acids in the leaf and the stem parts were linoleic acid and $\alpha$-linolenic acid. The linoleic acid (C18:2) in the leaf and the stem parts were 67% (w/w) and 47% whereas the $\alpha$-linolenic acid. The linoleic acid (C18:2) in those parts were 14% (w/w) and 11%, respectively. On the basis of chemical analysis, the safflower sprout showed to have relatively high contents of crude protein and crude fat, minerals including small amount of Pt, polyunsaturated fatty acid as linoleic acid and $\alpha$ -linolenic acid. These results suggested that safflower sprout was found to be a useful material of natural health food for the functional food development.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.367-372
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• 2005

Antimicrobial effects of the extracts from Castanea crenata leaf were investigated. The antimicrobial effects of methanol extract (8 mg, 20 mg) of 0.2 g and 0.5 g. eq. of Castanea crenata leaf was stronger than that of 0.65 mg of benzoic acid against Gram(+) bacteria such as Staphylococcus aureus, Staphylococcus epidermidis, Micrococcus luteus, Leuconostoc mesenteroides and Bacillus subtilig and Gram(-) bacteria such as Escherichia coli, Salmonella typhimurium, and Pseudomonas aeruginosa. Growth inhibition of various microorganisms was observed in Castanea crenata leaf, therefor the Castanea crenata leaf were solvent fractionated. The ethyl acetate-soluble acidic and phenolic fraction were showed remarkable antimicrobial activity against microorganisms tested. The acidic fraction was purified with silica gel adsorption column chromatography, Sephadex LH-20 column chromatography and HPLC, subsequantly. The antimicrobial active substance isolated from the acid fraction of Castanea crenata leaf was characterized as stigmast-5-en-3-ol($\beta$-sitosterol) by MS and NMR analysis.